a food additive is a substance which is added to food and is involved in its production, processing, packaging and/or storage without

being a major ingredient. Additive or their degradation products generally remain in food, but in some cases they may be removed during processing. Additive such as vitamins, minerals, amino acids and amino acid derivatives are untilized to increase the nutritive value of food. A particular diet may also require the use of thickening agents, emulsifiers, sweeteners, ect.

emulsifiers: a type of surfactant typically used to keep emulsion( mixtures of immiscible fluids) well Disperse: cause to separate Microbial spoilage is one of the most important factor which reduce the shelf life of food Additive ( vitamins, minerals, amino acids and amino acid derivatives ) are untilized to enhance the nutritive value of food the sensory value of food can be decreased because of processing and storage the nutritive value of food is decreased by using vitamins, minerals, amino acids the flavor of processed food is not lost by oil oxidation the sensory value of food is evaluated by color, odor and taste a food additive is a substance or mixture of substances which added to food as food ingredient

A completely randomized design was used. Three treatments with three replications were used. The data were analyzed using the General Linear Models(GLM) procedure and CORR procedure . The statistical analysis was conducted with SAS version 8.1( SAS Inst.Inc.., Cary, NC, USA) Mt thit k hon ton ngu nhin c s dng. Ba phng php iu tr vi ba ln lp li c s dng. Cc d liu c phn tch bng cch s dng m hnh tuyn tnh chung (GLM) quy trnh v th tc CORR. Phn tch thng k c tin hnh vi SAS phin bn 8.1 (SAS Inst.Inc .., Cary, North Carolina, Hoa K) Abstract Basic blueberry processing includes juice processing or winemaking. By-products obtained from the juice and wine industry can be a source of new value-added products such as phenolic antioxidant supplements or ingredients for food processing. The phenolic compositions of products and by-products (pomaces) depend mainly on processing techniques such as duration of skin contact, crushing, pressing, and others. The present study was to evaluate the effects of fermentation type on retention of total anthocyanins, total phenolics, and antioxidant activity of blueberry by-products. Total phenolics (TPH), total anthocyanins (ACY), antioxidant activities (-carotene bleaching assay and ferric thiocyanate assay), and antiradical activity (DPPH radical-scavenging assay) of rabbiteye blueberry (Vaccinium ashei) by-products (juice, wine, and vinegar pomaces) were determined. The wine pomace (WP) had higher TPH, antioxidant activities and antiradical activity. Vinegar pomace (VP) had the lowest ACY, TPH, antiradical activity, and antioxidant activities. The results indicate that the antioxidant and antiradical activities of blueberry byproducts were not significantly affected by the wine making process. Acetification significantly decreased TPH, ACY, antioxidant activities, and antiradical activity. However, VP still maintained an important phenolics concentration and antioxidant activity.

tru tng X l blueberry c bn bao gm x l nc tri cy hoc sn xut ru vang. Cc sn phm thu c t nc tri cy v ngnh cng nghip ru vang c th l mt ngun gc ca cc sn phm gi tr gia tng mi nh b sung cht chng oxy ha phenolic hoc cc thnh phn ch bin thc phm. Cc thnh phn phenolic ca sn phm v cc sn phm ph (pomaces) ph thuc ch yu vo k thut ch bin nh thi gian tip xc da, nghin, p, v nhng ngi khc. Nghin cu ny l nh gi tc ng ca loi ln men vic duy tr tng anthocyanins, tng phenol, v cc hot ng chng oxy ha ca qu vit qut cc sn phm. Tng phenol (TPH), tng s anthocyanin (ACY), cc hot ng chng oxy ha (-carotene kho nghim ty trng v st thiocyanate kho nghim), v hot ng antiradical (DPPH gc t do nht rc kho nghim) ca qu vit qut rabbiteye (Vaccinium ashei) cc sn phm (nc tri cy, ru vang , v pomaces gim) c xc nh. Cc dch nho ru (WP) c TPH cao hn, cc hot ng chng oxy ha v hot ng antiradical. Gim nho (VP) c ACY thp nht, TPH, hot ng antiradical, v cc hot ng chng oxy ha. Kt qu cho thy cht chng oxy ha v cc hot ng antiradical ca qu vit qut cc sn phm khng b nh hng bi qu trnh lm ru vang. Acetification gim

ng k TPH, ACY, cc hot ng chng oxy ha, v cc hot ng antiradical. Tuy nhin, Ph ch tch vn duy tr nng phenol quan trng v hot ng chng oxy ha.

Pomace is the press residue remaining when fruits are processed for juice, wine, or other products. The pomace consists of pressed skins, pulp residue, seeds and stems. The juice and wine industry produce very large amounts of pomace. By products obtained from the juice and wine industry may be useful raw materials for creating new value-added products Nho l d lng bo ch cn li khi tri cy c ch bin nc tri cy, ru vang, hoc cc sn phm khc. Cc dch nho bao gm da p, b to cn li, ht v thn cy. Cc nc v ngnh cng nghip ru vang sn xut s lng rt ln cc dch nho. Cc sn phm thu c t ngnh cng nghip nc tri cy v ru vang c th l nguyn liu hu ch cho vic to ra cc sn phm gi tr gia tng mi there is increasing interest in finding new sources of dietary fibre with specific bioactive constituents. Many processes have been reported for utilization of this pomace, including production of anthocyanins, citric acid, enthanol, and grape seed oil( Hang, 1998; Mazza, 1995). However, pomaces are discarded or traditionally used as animal feed of fertilizer. Grape seeds and skins are rich in phenolic compounds. ngy cng c nhiu quan tm trong vic tm kim cc ngun mi ca cht x vi thnh phn hot tnh sinh hc c th. Nhiu quy trnh c bo co cho s dng dch nho ny, bao gm c sn xut anthocyanin, axit citric, enthanol, v du ht nho (Hang, nm 1998; Mazza, 1995). Tuy nhin, pomaces b loi b hoc theo truyn thng c s dng nh thc n gia sc ca phn bn. Ht nho v da rt giu cc hp cht phenolic. Phenolics compounds in pomace can be extractable polyphenols or non-extractable polyphenols. Extractable polyphenols can be extractable from pomaces by using solvents, such as water, methanol, ethanol, acetone or their mixtures. Non-extractable polyphenols are mainly condensed tannins or high molecular weight polyphenols. Extractable polyphenols can be absorbed from the digestive tract and produce systemic effects, while non-extractable polyphenols are quantitatively recovered in feces. Saura-Calixto reported that extractable polyphenols have a higher antioxidant capacity in grape pomace than in red wine. Some berries, such as highbush, lowbush , and rabbit-eye blueberry, have phenolic comments mainly in the skin. Through common processing, only a minor part of the phonolic component is presented in products. Therefore, choice or improvementof processing method is the way to produce good value-added products. Also, the pomaces can be processed into value-added products. A variety of products, including anthocyanins food fibre, blueberry extract and citric acid, can be obtained from blueberry pomaces. It has been reported that grape pomace has a high content of polyphenols with potential high antioxidant activity. Like grape, blueberry pomaces should have high content of polyphenols, especially anthocyanins, and potential antioxidants activity. Also, blueberry pomace can be a kind of antioxidants dietary fibre product as a potential food ingredient Mt s qu, chng hn nh highbush, lowbush, v qu vit qut th mt, c kin phenolic ch yu da. Thng qua x l chung, ch c mt phn nh ca cc thnh phn phonolic

c trnh by trong cc sn phm. V vy, s la chn hoc phng php ch bin improvementof l cch sn xut cc sn phm gi tr gia tng tt. Ngoi ra, cc pomaces c th c ch bin thnh cc sn phm gi tr gia tng. Mt lot cc sn phm, bao gm anthocyanin cht x thc phm, chit xut qu vit qut v acid citric, c th thu c t pomaces vit qut. N c bo co rng dch nho nho c hm lng cao cc polyphenol c hot ng chng oxy ha cao tim nng. Nh nho, qu vit qut pomaces nn c hm lng polyphenol, c bit l anthocyanins, cht chng oxy ha v cc hot ng tim nng. Ngoi ra, dch nho vit qut c th l mt loi cht chng oxy ha sn phm cht x l mt thnh phn thc phm tim nng Drying may be an essential step of pomace processing. During the drying process, chemical and biochemical changes will take place. According to Hamama and Nawar, phenolic antioxidants exhibit significant decomposition at high temperature, giving rise to a number of breakdown products. Thus, the drying conditions should be well established. It has been found that polyphenolic content, colour, and antioxidant activity of red grape pomace peels were not significantly affected when dried at 60*C. This suggests that antioxidant activities of grape pomace peels can be considered as fairly heat-stable. However, a drying temperature at 100*C or above is not recommended because of the loss of antioxidant activity Kh c th l mt bc thit yu ca ch nho. Trong qu trnh lm kh, ha hc v sinh ha thay i s din ra. Theo Hamama v Nawar, cht chng oxy ha phenolic trin lm phn hy ng k nhit cao, to ra mt s sn phm phn hy. Nh vy, iu kin phi kh cng c thnh lp. N c tm thy rng ni dung polyphenolic, mu sc v cht chng oxy ha hot ng ca mu v nho nho khng b nh hng ng k khi sy kh 60 * C. iu ny cho thy hot ng chng oxy ha ca v nho nho c th c coi l kh n nh nhit. Tuy nhin, nhit sy 100 * C hoc cao hn khng c khuyn khch v s mt mt ca cc hot ng chng oxy ha Many studies on antioxidant activity of fruits and vegetables, including blueberries are focussed on grape products such as wines and pomaces. However, there is no information on antioxidant activity of blueberry pomaces. The present study was to evaluate the effects of fermentation type on retention of total anthicyanins, total phenolics, and antiocidant activity of blueberry pomaces by extracting juice prior to fermentation, by fermentation on the skin or acetification on the skin. The samples studied were the pomaces derived from each process Nhiu nghin cu v hot ng chng oxy ha ca cc loi tri cy v rau qu, trong c qu vit qut c tp trung vo cc sn phm nho nh ru vang v pomaces. Tuy nhin, khng c thng tin v hot ng chng oxy ha ca pomaces vit qut. Nghin cu ny l nh gi tc ng ca loi ln men vic duy tr tng anthicyanins, tng phenolics, v hot ng antiocidant ca pomaces vit qut bng cch chit xut nc tri cy trc khi ln men, qu trnh ln men trn da hoc acetification trn da. Cc mu nghin cu l nhng pomaces bt ngun t mi qu trnh 2.1. Frozen rabbiteye blueberries were obtained from a commercial processor in southern Mississippi. Red wine mother was obtained from winemaking supplies company. All chemicals were obtained from Signa Chemical Co.

Qu vit qut rabbiteye ng lnh c ly t mt b vi x l thng mi min nam Mississippi. M ru vang c thu c t sn xut ru vang cung cp cng ty. Tt c cc ha cht c ly t Signa Chemical Co 2.2 Blueberries were crushed and then divided into two portions. One portion was processed into juice and another portion was used to make wine and vinegar. The juice was prepared, following crushing and pressing at 4oC, in a small basket press. Juice pomace was collected and place in a -25oC freezer for further analysis Qu vit qut c nghin nt v sau chia thnh hai phn. Mt phn c ch bin thnh nc v mt phn khc c s dng lm ru v gim. Nc tri cy c chun b, sau nghin v p 4oC, trong mt bo gi nh. Nc nho c thu thp v ni trong t lnh mt-25oC phn tch thm 2.3 Blueberry must was placed in a 15oC water bath to increase the temperature to fermentation temperature and then yeast was introduced. The wine was fermented at 15oC until the ancohol content reached 5-6%. After fermentation, a portion of the must was pressed and another potion of the must was blended ( to be used as wine base of blueberry vinegar production). The wine must was then transferred to a fermenter and fermented again at 15oC until the alcohol contents reached 5-6%. The wine pomace was collected and place in a-25oC freezer for further analysis Blueberry phi c t trong mt bn tm nc 15oC lm tng nhit vi nhit ln men v sau men c gii thiu. Ru c ln men 15oC cho n khi ni dung ancohol t 5-6%. Sau khi ln men, mt phn phi c nhn v mt l thuc ca phi l pha trn (c s dng nh l c s sn xut ru gim blueberry). Ru phi sau c chuyn giao cho mt ln men v ln men mt ln na 15oC cho n khi ni dung ru t 5-6%. Cc dch nho ru vang c thu thp v v tr trong t lnh mt-25oC phn tch thm 2.4 Red wine vinegar mother was inoculated into blueberry wine and place in a 2 litre flask equipped with a cheesecloth plug. To increase the surface area, the flask was just filled with inoculated wine to 5cm high. The flask was then placed in a 30oC incubator until a bacterial films was formed. The bacterial film was used as inoculum for vinegar making Ru vang m gim c cy vo ru vit qut v din ra trong mt bnh 2 lt c trang b vi mt plug vi. Tng din tch b mt, bnh ch cha y ru tim cao 5cm. Bnh sau c t trong mt lng p 30oC cho n khi mt b phim vi khun c hnh thnh. B phim vi khun c s dng nh cht tim chng lm gim 2.5 The procedures and equipments used were the same as for vinegar mother preparation, except the inoculation method. The bacterial film previously made for inoculum in vinegar making was cut into several pieces. Each pieces of bacterial film was placed on the top of a

piece of wine bottle cork. The wine bottle corks were boiled in water for several hours to remove undersired materials. Six pieces of wine bottle cork with bacterial film were placed on the surface of the wine must ( previously reserved from wine-making) in a flask. The acidity was monitored daily until the acidity was not changed. After fermentation, the must was pressed to separate vinegar and vinegar pomace. VP was collected and place in a -25 freezer for further analysis Cc th tc v cc thit b c s dng l ging nh chun b m gim, ngoi tr phng php tim. B phim vi khun trc y c thc hin cho bnh trong lm gim b ct thnh nhiu mnh. Mi phn ca b phim vi khun c t trn u trang ca mt mnh chai ru nt chai. Cc Nt chai ru vang c un si trong nc trong vi gi loi b vt liu undersired. Su ming chai ru nt chai vi phim vi khun c t trn b mt ca ru vang phi (trc y dnh ring t ru vang) trong mt bnh. Nng axit c theo di hng ngy cho n khi nng axit khng thay i. Sau khi ln men, phi c p tch gim v gim nho. VP c thu thp v din ra trong mt t ng -25 phn tch thm 2.6 Forced air-drying of pomaces was used. The dehydration process was performed at 60 for 8h. The dry pomaces were frozen in liquid nitrogen and powdered under liquid nitrogen. The powdered dry pomaces were the placed in a -25 freezer for further analysis Buc khng kh kh ca pomaces c s dng. Qu trnh mt nc c thc hin ti 60 8h. Cc pomaces kh c ng lnh trong nit lng v dng bt di nit lng. Cc pomaces kh bt c cc t trong t lnh -25 phn tch thm 2.7 Each powdered pomace sample was extracted with 15 ml of solvent at room temperature for 60 min. After centrifugation at 2500g for 15 min at 4oC, the supernatant was collected. These procedures were thrice performed. The supernatants were pooled and adjusted to pH 3.0. The solution was then made up to 50 ml with methanol Mi mu bt nho c chit xut vi 15 ml dung mi nhit phng trong 60 pht. Sau khi ly tm 2500g trong 15 pht 4oC, ni trn b mt c thu thp. Cc th tc ny c thc hin ba ln. Cc Supernatants c gp li v iu chnh pH 3,0. Cc gii php sau c thc hin ln n 50 ml vi methanol 2.8 total phenolics content was measured by using the Folin - Ciocalteu method. Result were expressed as mg gallic equivalents per gramme of same tng hm lng phenol c o bng cch s dng cc phng php Folin - Ciocalteu. Kt qu c biu th bng mg tng ng galic mi gam cng 2.9 total anthocyanins were determined by using a pH differential method. Result were expressed as mg cyanidin-3-glucoside equivalents per gramme of same

tng s anthocyanin c xc nh bng cch s dng mt phng php khc bit pH. Kt qu c biu th bng mg cyanidin-3-glucoside tng ng mi gam cng 2.10. The method reported by Burda and Oleszek was used. In the study, 0.1 ml of each extract was added to the assay mixture. Antioxidant activity was calculated as percent inhibition of oxidation versus control Phng php bo co ca Burda v Oleszek c s dng. Trong nghin cu, 0,1 ml mi chit xut c thm vo hn hp kho nghim. Hot ng chng oxy ha c tnh ton nh c ch qu trnh oxy ha phn trm so vi nhm chng 2.11. the FTC method was used to determine the in vitro inhibition of linoleic acid peroxidation. In this study, 0.1 ml of each was added to the assay mixture. Antioxidant activity was calculated as percent inhibition of linoleic acid peroxidation versus control phng php FTC c s dng xc nh trong s c ch in vitro ca peroxy axit linoleic. Trong nghin cu ny, 0,1 ml mi c thm vo hn hp kho nghim. Hot ng chng oxy ha c tnh ton nh c ch phn trm peroxy axit linoleic so vi nhm chng 2.12 The DPPH method was used to determine free radical-scavenging potential of each sample. 0.05 ml of each extract was added to 5 ml of DPPH solution (0.025 g/l ). The absorbance was measured at 517 nm after 30 min of reaction at 25oC. The antiradical activity was calculated as a percentage of DPPH decoloration versus control (methanol) Phng php DPPH c s dng xc nh tim nng min ph gc t do nht rc ca mi mu. 0,05 ml mi chit xut c thm vo 5 ml dung dch DPPH (0,025 g / l). hp th c o 517 nm sau 30 pht phn ng 25oC. Hot ng antiradical c tnh ton theo phn trm decoloration DPPH so vi nhm chng (methanol)

3.1 the Results are shown in table 1. All values were expressed on a dry basis. The differences in ACY of all blueberry by-products were significant. The JP had the highest ACY(11.9 +0.03 mg/g c3g equivalent) followed by WP(10.9+- 0.03 mg/g c3g equivalent) and VP had the lowest (2.3 +- 0.01 mg/g c3g equivalent). The difference between JP and VP was 9.6 mg/g c3g equivalent. The results indicate that extraction effects existed during fermentation, while anthocyanins were very sensitive to the acetification process. One of the factors that caused the large anthocyanins loss of VP was polyphenol oxidase. Other factors, such as oxygen, temperature and enzymes, produced by microorganisms during acetification, might cause the loss of anthocyanins Kt qu c trnh by trong bng 1. Tt c cc gi tr c th hin trong iu kin kh. S khc bit trong ACY ca tt c cc qu vit qut cc sn phm c ngha. JP c ACY

cao nht (11,9 + - 0,03 mg / g c3g tng ng) tip theo ca WP (10,9 + - 0,03 mg / g c3g tng ng) v VP l thp nht (2.3 + - 0.01 mg / g c3g tng ng). S khc bit gia JP v VP l 9,6 mg / g c3g tng ng. Kt qu cho thy tc dng khai thc tn ti trong qu trnh ln men, trong khi anthocyanin rt nhy cm vi qu trnh acetification. Mt trong nhng yu t gy ra s mt mt ln ca anthocyanins VP l polyphenol oxidase. Cc yu t khc, nh oxy, nhit v cc enzym, sn xut bi cc vi sinh vt trong acetification, c th gy ra s mt mt ca anthocyanins 3.2 The TPH of blueberry products ranged from from 29.2+- 0.58(JP) to 20.7+-0.18 (VP) mg/100ml GAE. The JP had the greatest amount of TPH, followed by WP (27.8+- 0.52 mg/g GAE), and VP. ALl values were expressed on dry basis. The differences in TPH of all blueberry by-products were also significant. Like anthocyanins content, VP had the lowest TPH. However, the TPH loss due to the acetification process was smaller than that of ACY. This might be explained by the fact that one part of THP is low in oxidizable phenolics. According to Larrauri et al. 1997, the bioactive constituents of white grape pomace peels extract are more heat-resistant than those from red grape pomace peels. In this study, some of the phenolics are anthocyanins which are more sensitive to processing TPH cc sn phm vit qut dao ng t t 29,2 + - 0.58 (JP) xung cn 20,7 + -0.18 (VP) mg/100ml game. JP c s tin ln nht ca TPH, tip theo l WP (27,8 + - 0,52 mg / g GAME), v VP. Tt c cc gi tr c th hin trn c s kh. S khc bit trong TPH ca tt c cc qu vit qut cc sn phm cng quan trng. Ni dung nh anthocyanins, VP c TPH thp nht. Tuy nhin, s mt mt TPH do qu trnh acetification l nh hn so vi ACY. iu ny c th c gii thch bi thc t l mt phn ca THP l thp trong phenolics oxy ha. Theo Larrauri et al. Nm 1997, cc thnh phn hot tnh sinh hc ca mu trng nho nho mt n chit xut t nhiu chu nhit hn nhng t mu v nho nho. Trong nghin cu ny, mt s cc Phenol anthocyanins nhy cm hn x l 3.3 JP and WP had higher ability to minimize the loss of B-carotene during the oxidation of linoleic acid peroxidation, and to scavenge DPPH-radicals. Correlations between AA1 and TPH and between AA1 and ACY were0.93 and 0.95, respectively. The AA@ of by-products also showed high correlations between ACY, TPH and AA1. Antiradical activities of blueberry by-products were also high. Correlations analyses indicate that the antioxidant activities of blueberry by-products were correlated with ACY and TPH. It is reported that there is a significant linear relationship between ORAC and the total anthyocyanin or total phenolic content in different maturities and varieties of VAccinium spp. Simonetti, Pietta, and Testolin also reported that the total antioxidant activities of 13 typical Italian wines were well correlated with phenol and flavanol contents JP v WP c kh nng cao hn gim thiu thit hi ca B-carotene trong qu trnh oxy ha ca peroxy axit linoleic, v nht rc DPPH cc gc t do. Mi tng quan gia AA1 v TPH v gia AA1 v ACY were0.93 v 0,95, tng ng. AA @ ca cc sn phm cng cho thy mi tng quan cao gia ACY, TPH v AA1. Hot ng Antiradical ca qu vit qut cc sn phm cng cao. Mi tng quan phn tch ch ra rng cc hot ng chng oxy ha ca qu vit qut cc sn phm c tng quan vi ACY v TPH. y l bo co rng c

mt mi quan h tuyn tnh gia ORAC v anthyocyanin tng hoc tng hm lng phenolic trong thi gian o hn khc nhau v ging ca Vaccinium spp. Simonetti, Pietta, v Testolin cng thng bo rng tng s cc hot ng chng oxy ha ca 13 loi ru vang in hnh c cng tng quan vi ni dung phenol v flavanol The TPH/ACY ratios of JP, WP, and VP were 2.5, 2.6, and 8.9, respectively. These indicate that contributions to antioxidant activities were by both TPH and ACY. The results also show that the acetification process was accompanied significant decreases in the total phenolics content, total anthyocyanins content and antioxidant activity. According to some studies, free radical-scavenging activity depends on the structural conformation of phenolic compounds. Thus, free radical-scavenging activity is greatly influenced by the phenolic conposition of the sample. In this study, there was no significant difference between JP and WP. This indicates that the winemaking process did not significantly change antiradical activity of pomace T l TPH / ACY ca JP, WP, v VP l 2.5, 2.6, v 8.9, tng ng. Nhng ch ra rng ng gp cho cc hot ng chng oxy ha l c TPH v ACY. Cc kt qu cng cho thy rng qu trnh acetification c i km vi gim ng k trong tng hm lng phenolics, tng hm lng anthyocyanins v hot ng chng oxy ha. Theo mt s nghin cu, hot ng ca gc t do nht rc min ph ph thuc vo cu to cu trc ca hp cht phenolic. Do , hot ng ca gc t do nht rc min ph c nh hng rt ln bi conposition phenolic ca mu. Trong nghin cu ny, khng c khc bit ng k gia JP v WP. iu ny cho thy rng qu trnh sn xut ru vang khng thay i ng k hot ng ca antiradical nho After 24 h of the experiment, all three by-products showed a good inhibition of linoleic acid peroxidation. As shown in Fig.1, there was no prooxidative behaviour observed in any byproducts. For hydroperoxide production, the results show that JP and WP had low rate. The AA2 of by-products showed high correlations between ACY, TPH and AA1 Sau 24 gi ca th nghim, tt c ba sn phm ph cho thy c ch tt ca peroxy axit linoleic. Nh th hin trong hnh 1, khng c hnh vi prooxidative quan st thy trong bt k cc sn phm. Sn xut hydroperoxide, kt qu cho thy JP v WP c t l thp. Cc AA2 ca cc sn phm cho thy mi tng quan cao gia ACY, TPH v AA1 In conclusion, the wine-making process significantly lowered total anthocyanin content and total polyphenol content and total polyphenol content of by-products, but did not significantly affect antiradical activity or antioxidant activities . The results also show that acetification significantly decreased total anthocyanin content, total polyphenols and antioxidant activities. This study demonstrate that these by-products still retained important phenolic concentrations and antioxidant activities. Especially, Jp and WP were good phenolic and antioxidant sources Trong kt lun, qu trnh lm ru lm gim ng k tng hm lng anthocyanin v tng hm lng polyphenol v tng hm lng polyphenol ca cc sn phm, nhng khng nh hng ng k cc hot ng hot ng hoc cht chng oxy ha antiradical. Cc kt qu cng cho thy rng acetification gim ng k tng hm lng anthocyanin, tng s polyphenol v cc hot ng chng oxy ha. Nghin cu ny chng minh rng cc cc sn phm vn gi c nng phenol quan trng v cc hot ng chng oxy ha. c bit, Jp v WP l phenolic tt v cc ngun cht chng oxy ha